Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Main Dish
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Plus 1 tsp. stick margarine
10 oz Skinless boneless chicken
Breasts, cut into 8 equal
Pieces
1 c Sliced shallots
1 c Sliced or julienne-cut
Carrots
1/2 c Low-sodium chicken broth
1/4 c (2 fl. oz) dry Riesling wine
2 tb Minced fresh flat leaf
Parsley
1 t White wine vinegar
1/2 ts Dried thyme leaves
1/2 ts Dried chervil leaves
1/4 ts Salt
1/4 ts Black pepper
1/2 ts Cornstarch, dissolved in 1
Tablespoon cold water
In lare skillet, heat 2 teaspoons of the margarine;
add chicken. Cook over medium-high heat 2 minutes on
each side, until golden brown. Remove chicken from
skillet; set aside.
In same skillet, heat remaining 2 teaspoons margarine;
add shallots and carrots. Cook, stirring frequently,
4-5 minutes, until shallots are golden brown; stir in
broth, wine, parsley, vinegar, thyme, chervil, salt
and pepper. Reduce heat to low; cook, stirring
occasionally, 5 minutes, until carrots are tender.
Stir in dissolved cornstarch; cook until sauce is
slightly thickened. Return chicken to skillet; cook,
basting with pan juices, 3 minutes, until chicken is
cooked through.
